Stuffed Champignon Mushrooms With Crispy Goat Cheese

Stuffed Champignon Mushrooms With Crispy Goat Cheese

Serves: 4 people
Cooking Time: 45 minutes
Stuffed Champignon Mushrooms With Crispy Goat Cheese


For Mushrooms:
  • 8 large champignon mushrooms, stems trimmed
  • Extra virgin olive oil
  • Salt and pepper
For Sauteed Spinach:
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, finely sliced
  • 6 ounces baby spinach
  • Salt and pepper
For Crispy Breadcrumb Topping:
  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 1/2 cup panko breadcrumbs
  • 1 garlic clove, finely minced
  • Salt and pepper
For Assembly:
  • 1 and 1/2 cups high-quality store-bought marinara sauce
  • 4 ounce log soft goat cheese, cold


Print This Recipe
  1. Roast the Champignon Mushrooms: Preheat the oven to 450° F with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil.
  2. Arrange mushrooms in a single layer on prepared baking sheet, stem side up and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set aside on a large plate.
  3. Prepare the Sautéed Spinach: In a large skillet, heat up olive oil. Add shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach and toss to coat. Cook until spinach is wilted. Season with salt and pepper and set aside.
  4. Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and cook, stirring, for 3 to 4 minutes or until golden. Transfer to a shallow bow and season to taste with salt and pepper.
  5. Assembly: Reduce the oven temperature to 425° F. Line the same sheet pan with parchment paper.
  6. Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce.
  7. Slice the goat cheese into 1/2″ thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture.
  8. Bake at 425 degrees for 10 to 15 minutes, or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not brown. Serve immediately.